CHEF’S TIP: The make-shift piping bag

Can’t be bothered to buy a piping bag that you’ll use twice a year? Can’t be bothered to clean the piping bag you only use twice a year? Perhaps one of the kindest and amusing chefs around, Tom Valenti of Ouest Restaurant gives us this weeks Chef’s tip. Ziplock bags are the answer. Fill Ziplocks with your mixture, seal and when you’re ready to pipe, cut off one of the corners. No money spent. No washing up. Bliss.

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